Ingredients
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1/3 cup sliced-lengthwise pecans
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1/2 teaspoon cinnamon
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1 tablespoon dark brown sugar
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1 1/2 teaspoons butter, melted
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3 cups chopped bibb lettuce or 3 cups butter lettuce
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3 cups chopped iceberg lettuce
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1 green onion, chopped
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1/4 cup olive oil
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1/4 cup white vinegar or 1/4 cup champagne vinegar
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1/4 teaspoon balsamic vinegar
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2 teaspoons Dijon mustard
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2 tablespoons sour cream
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3 cups chopped redleaf lettuce
Instructions
- Preheat oven to 375 degrees F.
- Slice each pecan half into three lengthwise pieces.
- Mix together the cinnamon and brown sugar.
- Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
- Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
- Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
- Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
- Slice the green onion.
- Whisk together the vinaigrette ingredients.
- Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
- Add the vinaigrette and toss thoroughly to coat.
- Sprinkle with the chopped onion.
- Break the cooled pecan slices apart and sprinkle them over the salad.
- Serve and enjoy!
- Note: if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours - it'll still tastes good, though.